High Protein 🏋️‍♀️ Lactose-free 🆓
Wan Tan Soup
80 min
Recipe from Kitchen Stories
In cooperation with GoTiger

"What Maultaschen are to the Swabians and ravioli to the Italians, wan tans are to the Chinese! Wan tan soup was originally enjoyed by the rich upper-class families, but has spread widely since World War II. Today, many sympathizers believe in the wealth and treasure that eating wan-tans brings."

Nutritional values per serving




50 g


21 g


122 g

2 servings

150 g Shrimps
10 g Ginger
1 Ei
250 g Minced pork
1 tsp Shaoxing cooking wine
1 tsp Sugar
450 g Wan Tan Sheets
500 ml Chicken broth
  Seaweed (for serving)

Step 1/6

Chop shrimp, grate ginger and crack egg in a small bowl. Mix minced pork and shrimp in a large bowl and season with salt and pepper. Add Shaoxing cooking wine, sugar, grated ginger and beaten egg. Mix with chopsticks or a spoon and let the filling rest for about 60 minutes.

Step 2/6

Place a pastry sheet on dry hand and put 1 teaspoon of the filling in the center. Moisten the left, right and bottom sides of the dough with a little water.

Step 3/6

Place the bottom side up over the filling, but leave at least 1 cm from the top edge.

Step 4/6

Pull the bottom corners towards each other.

Step 5/6

Moisten one of the corners with a little water and press the two corners together to seal. Repeat with the remaining dough sheets until the filling is used up.

Step 6/6

Place salted water in a large pot and bring to a boil. Add the wan tans and cook for about 6 minutes. In another pot, heat the chicken broth over medium heat. Arrange wan tans in a bowl and pour hot chicken broth over them. Garnish with edible seaweed and enjoy!